Raspberry Fruit Jellies
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Products used
Ingredients
- Makes approx. 25-35 jellies (dependant on mould size)
- 10.2g (0.36oz) Leaf Gelatine
- 90g (3.17oz) Cold Water
- 0.5g (0.017oz) Citric Acid
- 80.5g (2.84oz) Corn Syrup
- 35.5g (1.25oz) Caster Sugar
- 35g (1.23oz) Chaucer Seedless Raspberry Powder
Other ingredients suggestions
Why not try replacing Raspberry for Lime Powder for a citrus twist.
Fruit:
Strawberry
Blackcurrant
Blueberry
Blackberry
Orange
Lime
Lemon
Pineapple
Mango
Method
-
1
Clean moulds with hot soapy water and a soft sponge & dry thoroughly (preferably leave for 5-10 hours prior to use in a dry environment, to ensure moulds are completely dry). -
2
Using a small brush or light mist spray, oil the candy moulds. -
3
In a small bowl add leaf gelatine & half the cold water, leave for 5-10 minutes to allow the gelatine to soften and absorb the water. -
4
In a small pan add the corn syrup, caster sugar and remaining water, bring to the boil and simmer until all sugar is fully dissolved. -
5
Remove pan from heat and mix in the freeze-dried fruit powder until fully dispersed, add the gelatine water and citric acid return to a gentle heat, lightly stirring with only a spoon to avoid generating bubbles until gelatine has fully dissolved. -
6
Allow to cool for 5 minutes and stirring smoothly as not to create bubbles but frequently to prevent a skin forming. -
7
Heat for approx. 1 minute on a medium heat stirring after the first 30 seconds then every 15 seconds approx. -
8
Remove pan from heat and allow to cool, stirring lightly but frequently taking care to not generate any additional bubbles within the mix. -
9
Using a pipette or small jug fill pre oiled moulds to ¾ full, let candy sit for 30 minutes then transfer to a refrigerator for a further 30 minutes. -
10
Remove candies from moulds and allow to stand for 48 hours then turn over and allow to stand for another 24-48 hours (until texture is to required chewiness) then transfer to an air tight container.